Bloody Mary salad

Bloody Mary salad

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  • 4 - 6
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 10 minutes

This salad is for tomato lovers! Deputy food editor, Khanya Mzongwana has taken her Blood Mary salad in a jar and made a bigger version that you can serve at your next dinner party.


  • 250 g streaky bacon
  • 100 g Mediterranean cucumbers, sliced lengthways
  • 500 g Woolworths exotic tomato selection, thinly sliced
  • 2 celery sticks and leaves, diagonally sliced
  • 80 g Woolworths pitted grilled green olives
  • ½ a red onion, thinly sliced
  • 10 g fresh basil leaves, torn
  • For the dressing
  • 250 ml tomato juice
  • 2 T Worcestershire sauce
  • 4 T extra virgin oil
  • 1 lime, juiced
  • 10 g basil, roughly chopped
  • 1 T honey
  • 1 t Tabasco sauce
  • sea salt and freshly ground pepper, to taste

Cooking Instructions


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1. Preheat the oven to 180C. Lay the bacon onto a baking sheet and grill for 10 minutes or until the bacon is crispy.

2. Arrange the ingredients on a large serving platter and scatter with the celery leaves and basil.

3. To make the dressing, place all the dressing ingredients into a blender and blitz until smooth. Pour into a jar and serve alongside the salad.

Find more salad recipes here.

Videography: Romy Wilson 
Photography: Shavan Rahim

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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